Steve Sando, of Rancho Gordo, is offering "Sunday Morning" viewers this recipe: This is the classic pozole of central Mexico. You might find some regional or personal variances to the cuts of pork or ...

Pozole, the hearty Mexican hominy stew, can either be a celebratory dish or a humble everyday food. A meaty broth studded with hominy and vegetables, with an earthy flavor from chiles, it's one of the ...

That place can be your grandmother's kitchen learning to bake biscuits, or a far-away region known for a key ingredient or cooking style. Given my appreciation for the connective power of food, one of ...

Posole fan? Denise Jones from La Crescenta raved about the dish served at historic La Posta de Mesilla in Mesilla, N.M. “The building was a hotel and stop on the Butterfield Stagecoach Line in the ...

Instructions: Soak corn overnight. In a large, heavy pot, place drained, soaked corn and cover with 2 inches of water and 1½ to 2 tablespoons salt. Bring to a boil then reduce to a simmer and cook for ...

Most Mexican restaurants in Southern California serve red pozole with pork. I never saw green pozole until I took cooking classes in Guanajuato at the Academia Falcon, where I was studying Spanish.

Growing up in a big Mexican family, learning how to make pozole is the equivalent to making sure you drink enough water: it's absolutely necessary. Some of my favorite childhood memories are holiday ...

I thought I had pozole figured out. Along with sampling the dish in Mexico and making it from scratch at home, I’ve devoured many of Chicago’s best options, including bowls from Pozoleria San Juan ...